Share Notes Mar. 6, 2025
3 quick announcements before we explain your harvest (there are some odd crops in there, so read on!!):
- Now that we’re past those crazy winter freezes, this weather has been awesome! We think we’ll be able to get you a late March winter harvest, and possibly an early April “winter” harvest before the Spring CSA season is ready to roll.
- Guys, our *Spring* CSA membership is full! If you didn’t sign up we’d LOVE to have you on our wait list, which you can join here. We’ll fit you in as soon as we’re able.
- Open right now for joining: our **Summer** CSA season. We can’t wait for the dream of cucumbers and tomatoes to be here in a few short months. Did you join yet?? Summer season delivers late June into August. You can join Summer season here.
To check if you’ve joined, log in and use the Season drop down menu to see if you’ve already registered, or you’ll notice the box on the right that says “You don’t have a subscription. Click to Join”
Here’s your vegetable line-up for this week’s beautiful harvest:
- Spinach – Big bags of deep green spinach, grown in the soil in our little greenhouse. The quality of this spinach is off the charts! Enjoy
- Collard (plant tops) – Just strip off the leaves, chop, and saute! Excellent southern style in a pot of ham and beans, or alongside a pan of cornbread.
- Carrots – For all the shares! Mixed bunches for all. I just LOVE overwintered carrots. They have so much more sweetness than the carrots we harvest in late spring. Treasure these babies! Probably one more really good harvest of these for ya.
- Beets – For everyone. Bulls Blood for the regular shares, Mixed bunches of Bulls Blood and Chioggia for the Large shares. Beets are excellent roasted. Scrub them up really well, drizzle with oil and wrap in foil, and roast in a hot oven, 400 degrees, until fork tender. Then scrape off the loosened peel using the edge of a spoon or butter knife. Toss with butter, or a yummy orange and maple glaze you can whip up on the stovetop while they’re cooking. We also have a lovely beet and walnut hummus we love to make when beets are fresh. It turns a gorgeous magenta color and is scrumptious. We make it a few times a year and gorge ourselves, it’s so delicious.
- Mixed Kale (plant tops) – This bag of greens is going to look a bit odd. They are the whole vegetative tops of the kale plants, and we just chopped them off, knowing they will no longer be any good in a few weeks. That was a much quicker way to get the harvest done than to pluck off thousands of tiny leaves one by one. You received a mixed bag of Red Russian, Winterbor, and Lacinato kale. Strip the leaves of the stem, then chop and braise or saute these tasty greens.
- Brussles Sprouts – 3 mini stalks to the Large shares, 2 for the regular. Pop these little sprouts off the stem and roast ’em up! The large sprout on the top of the stalk is delicious, too. You might have to halve or quarter it to be similar in size to the rest of the sprouts to get even roasting.
- Sweet potatoes – These were grown by our neighbor and friend Tony Phillips, just a couple of miles down the road from the farm. He’s a great grower and turns a quality crop each year, and while he isn’t organic, he doesn’t spray anything on the potatoes (like sprouting inhibitors: known endocrine disruptors).
Veggie Storage tips:
- Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
- Everything but the sweet potatoes wants to be stored in your fridge. Seal all your leafy greens up in a bag or container to retain moisture for longest storage life.
- Roots will store best when severed from their tops, and stored separately (remember the tops are edible, too!)
We’d love to hear stories and recipes of your culinary adventures this week. Tag us on Instagram or Facebook, showing us how you’ve used your CSA share.
Your farmers, Jess & Justin
Regular Share
Regular Share – top row left to right: Collard greens, bagged mixed kale, bagged spinach. 2nd row: bulls blood beets, brussels sprouts, mixed carrots, Bottom: sweet potatoes
Large Share
Large shares – top row left to right: Collard greens, bagged mixed kale, bagged spinach. 2nd row: mixed beets, brussels sprouts, mixed carrots, Bottom: sweet potatoes